For this recipe you need:-Heavy whipping cream-Finely chopped pecans-Pure maple syrup-Light brown sugar-Softened cream cheese-Powdered sugarFor the crust:-Gingersnap cookie crumbs-Granulated sugar-Ground cinnamon-Melted butter
STEP 1
First, preheat oven to 350 F and pulse gingersnap cookies in a food processor. Mix with sugar and cinnamon until combined. Then, mix in the butter.
STEP 2
Now, pour the mixture into a pie pan and use a measuring cup to press it into the bottom and up the sides of the pan. Bake for 5 minutes and then let it cool completely.
STEP 3
Next, beat powdered sugar and heavy cream in a chilled bowl to make the whipped cream. In another bowl, beat the syrup, brown sugar, and cream cheese until creamy.
STEP 4
Mix the whipped cream into the cream cheese mixture. Fold in one cup of the finely chopped pecans and mix until they are well incorporated.
STEP 5
Last, spread the filling into the cooled crust. Sprinkle the remaining pecans on top and chill for 8 hours before serving with whipped cream and caramel sauce.